Chili Charred Strip Loin Steak Tacos
Tender, prime steak, nicely spiced, seared, sliced and stuffed in taco shells with a range of tasty toppings.
Recipe - Quality Foods
Chili Charred Strip Loin Steak Tacos
Prep Time40 Minutes
Servings4
Cook Time11 Minutes
0Ingredients
1 large ripe avocado
1 tsp lime juice
1 cup grated Monterrey Jack or aged cheddar cheese, or to taste
1 cup shredded head or leaf lettuce, or to taste
cilantro sprigs, sour cream and tomato salsa, to taste (see Note)
1 large jalapeño, thinly sliced, or to taste (optional)
1 tsp chili powder
1/4 tsp garlic powder
1/2 tsp dried oregano
1/8 tsp cayenne pepper
salt, to taste
2 (about 10 oz. /285 g) strip loin steaks, patted dry with paper towel
12 hard taco shells (see options)
1 Tbsp olive oil
1/2 medium red bell pepper, thinly sliced
1/2 medium yellow bell pepper, thinly sliced
1/2 medium orange bell pepper, thinly sliced
Directions
- Quarter the avocado lengthwise, pull it apart and remove the pit. Remove the peel from each piece of avocado. Cut avocado in to small cubes, set in a bowl and toss with the lime juice. Set the avocado on a serving tray. Set the cheese, lettuce, cilantro, sour cream, salsa and sliced jalapeño, if using, in separate bowls and set them on the serving tray, too. Cover these taco fillings and refrigerate until needed.
- Combine chili powder, garlic powder, oregano and cayenne pepper in a small bowl. Set steaks on a plate. Sprinkle and rub steaks with the chili powder mixture. Set tacos shells on a baking sheet. Preheat oven to 200 F.
- Place oil in a large skillet set over medium-high heat. When oil is very hot, add steaks and pan-sear to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 for medium rare. While steaks cook, set taco shells in the oven to warm. Also set out your taco fillings.
- When cooked, transfer steaks to a cutting board and let rest a few minutes. Add the sliced bell peppers to the skillet you cooked the steaks in and cook until tender, about 3 minutes. Removed skillet from the heat. Very thinly slice each steak, widthwise. Serve the sliced steak and bell peppers with the taco shells and taco fillings. Now let diners build their own tacos with those ingredients.
Note: Jars of tomato salsa are sold in our Mexican foods aisle. Tubs of fresh tomato salsa are sold in our Deli Department.
Options: If desired, the hard taco shells could be replaced with 12 soft corn tortillas, warmed.
40 minutes
Prep Time
11 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Avocadoes - Large Fresh, 1 Each
$2.29 was $2.49
ReaLime - Lime Juice Squeezers, 125 Millilitre
$2.19$1.75/100ml
Cracker Barrel - Tex Mex Shredded Cheese, 320 Gram
Flyer Sale
$6.00 was $9.49$1.87/100g
Lettuce - Green Leaf, Fresh, 1 Each
$2.99
Cilantro - Fresh, Bunch, 1 Each
$1.99
Hot Peppers - Jalapeno, Green, 25 Gram
$0.33 avg/ea$1.32/100g
Western Family - Chili Powder, 155 Gram
$5.99$3.86/100g
Western Family - Garlic Powder, 155 Gram
$8.59$5.54/100g
Club House - Organic Oregano Leaves, 11 Gram
$3.69$33.55/100g
Club House - Organic Crushed Red Pepper, 23 Gram
$3.69$16.04/100g
Windsor - Fine Sea Salt Shaker, 750 Gram
$8.29$1.11/100g
Steak - Aus BF Grass Fed Striploin Steak SP, 1 Pound
$12.99/lb was $13.49/lb$2.86/100g
Western Family - Hard Taco Shells, 125 Gram
$3.99$3.19/100g
Western Family - Pure Olive Oil, 250 Millilitre
$8.99$3.60/100ml
Bell Peppers - Red, Hot House, 226 Gram
$2.49 avg/ea$1.10/100g
Bell Peppers - Yellow, Hot House, 226 Gram
$2.49 avg/ea$1.10/100g
Bell Peppers - Orange, Hot House Grown, 220 Gram
$2.42 avg/ea$1.10/100g
Directions
- Quarter the avocado lengthwise, pull it apart and remove the pit. Remove the peel from each piece of avocado. Cut avocado in to small cubes, set in a bowl and toss with the lime juice. Set the avocado on a serving tray. Set the cheese, lettuce, cilantro, sour cream, salsa and sliced jalapeño, if using, in separate bowls and set them on the serving tray, too. Cover these taco fillings and refrigerate until needed.
- Combine chili powder, garlic powder, oregano and cayenne pepper in a small bowl. Set steaks on a plate. Sprinkle and rub steaks with the chili powder mixture. Set tacos shells on a baking sheet. Preheat oven to 200 F.
- Place oil in a large skillet set over medium-high heat. When oil is very hot, add steaks and pan-sear to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 for medium rare. While steaks cook, set taco shells in the oven to warm. Also set out your taco fillings.
- When cooked, transfer steaks to a cutting board and let rest a few minutes. Add the sliced bell peppers to the skillet you cooked the steaks in and cook until tender, about 3 minutes. Removed skillet from the heat. Very thinly slice each steak, widthwise. Serve the sliced steak and bell peppers with the taco shells and taco fillings. Now let diners build their own tacos with those ingredients.
Note: Jars of tomato salsa are sold in our Mexican foods aisle. Tubs of fresh tomato salsa are sold in our Deli Department.
Options: If desired, the hard taco shells could be replaced with 12 soft corn tortillas, warmed.